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So, I gave a #verbal for Monday’s November Project workout, and I don’t take my verbals lightly, so despite the fact that it was raining (and dark) I got my ass out of bed and ran over to Clemente Field. I was so happy that despite the massive puddles everywhere, I managed to run all the way there without getting my feet wet. That was all for not as I was instantly soaked within 5 secs of the workout, and that was just the warmup lap. By the end of 30 mins of sprints through the snowy, slushy mess, I could barely feel my feet, yet I still had a smile on my face. This shit is crazy, but that’s why I love it!


Credit to Bojan Mandaric, November Project

Credit to Bojan Mandaric, November Project

Monday night was the long awaited Yankee Swap with my co-workers. It was the first time ever that I felt like everyone picked a gift that was specifically bought for them. I picked A Nutella cook book with a jar of Nutella. Ironically, I had just brought in these coconut Nutella cupcakes for dessert (recipe below).


Today was a “rest” day, after running in the snow for 2 straight days, my legs were feeling like lead. In a runners world, rest day really means cross training day. I decided to go a little out of my comfort zone and try some Vinyasa flow with Goldie.  It was just what the doctor ordered.  I may not be able to do a crane pose or a supported headstand yet, but I can do a mean downward dog.  Namaste Bitches!

Coconut Nutella Cupcakes
Adapted from Your Cup of Cake
Yield 18 Cupcakes
1 1/2 cups unsalted butter, room temp
3/4 cup Dutch-process cocoa powder, sifted
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour
1 tsp baking soda
1/2 tsp salt
2 1/4 cups sugar
4 eggs
1 Tbsp vanilla
Nutella Ganache:
2/3 cup Nutella
1/3 cup Chocolate Chips
Coconut Cream:
8oz Cream Cheese, softened
1/2 cup butter, softened
1 1/2 tsp coconut extract
3 cups powdered sugar
Shredded Coconut

Preheat Oven to 350F.  In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream. Into a separate medium bowl, sift together flour, baking soda and salt; set aside. In bowl of electric mixer, beat butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating to combine; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in 2 parts, alternating with cocoa mixture, beat until combined. Divide batter into cupcake tins and bake 15-18 mins. Let cool completely. For Nutella Ganache, melt Nutella and chocolate chips in double boiler until smooth. Dip the tops of your cupcakes into the ganache and let it firm. For Coconut Cream, beat cream cheese and butter. Add Coconut extract and slowly add the powdered sugar until smooth. Pipe coconut cream over firm ganache, then roll in shredded coconut for decoration.